Ghent University Academic Bibliography

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Open innovation in public research institutes : success and influencing factors

Jonas Van Lancker (UGent) , Erwin Wauters (UGent) and Guido Van Huylenbroeck (UGent)

(2019) INTERNATIONAL JOURNAL OF INNOVATION MANAGEMENT. 23(7).
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Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?

Sara De Pelsmaeker (UGent) , Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Claudia Delbaere (UGent) , Nathalie De Clercq (UGent) , Adrienn Hegyi, Tunde Kuti, Frédéric Depypere (UGent) and Koen Dewettinck (UGent)

(2017) BRITISH FOOD JOURNAL. 119(9). p.1983-1998
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Formal controls and alliance performance : the effects of alliance motivation and informal controls

Kristof Stouthuysen, Hendrik Slabbinck (UGent) and Filip Roodhooft

(2017) MANAGEMENT ACCOUNTING RESEARCH . 37. p.49-63
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Consumers' emotions elicited by food : a systematic review of explicit and implicit methods

Sofie Lagast (UGent) , Xavier Gellynck (UGent) , Joachim Schouteten (UGent) , Veerle De Herdt (UGent) and Hans De Steur (UGent)

(2017) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 69. p.172-189
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Is taste the key driver for consumer preference? : a conjoint analysis study

Sara De Pelsmaeker (UGent) , Joachim Schouteten (UGent) , Sofie Lagast (UGent) , Koen Dewettinck (UGent) and Xavier Gellynck (UGent)

(2017) FOOD QUALITY AND PREFERENCE. 62. p.323-331
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Managing innovation in the bioeconomy: an open innovation perspective

Jonas Van Lancker (UGent) , Erwin Wauters and Guido Van Huylenbroeck (UGent)

(2016) BIOMASS & BIOENERGY. 90. p.60-69
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- Journal Article
- A1
- open access
The co-creation experience from the customer perspective: its measurement and determinants

Katrien Verleye (UGent)

(2015) JOURNAL OF SERVICE MANAGEMENT. 26(2). p.321-342
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Enhancing innovation capacity through vertical, horizontal, and third-party networks for traditional foods

Bianka Kühne (UGent) , Xavier Gellynck (UGent) and RD Weaver

(2015) AGRIBUSINESS. 31(3). p.294-313
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External sources for innovation in food SMEs

Virginie Lefebvre (UGent) , Hans De Steur (UGent) and Xavier Gellynck (UGent)

(2015) BRITISH FOOD JOURNAL. 117(1). p.412-430
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- Journal Article
- A1
European consumer preferences for beef with nutrition and health claims: a multi-country investigation using discrete choice experiments

Lynn Van Wezemael (UGent) , Vincenzina Caputo, Rodolfo M Jr Nayga, George Chryssochoidis and Wim Verbeke (UGent)

(2014) FOOD POLICY. 44. p.167-176

Academic Bibliography

Open innovation in public research institutes : success and influencing factors

Do anticipated emotions influence behavioural intention and behaviour to consume filled chocolates?

Formal controls and alliance performance : the effects of alliance motivation and informal controls

Consumers' emotions elicited by food : a systematic review of explicit and implicit methods

Is taste the key driver for consumer preference? : a conjoint analysis study

Managing innovation in the bioeconomy: an open innovation perspective

The co-creation experience from the customer perspective: its measurement and determinants

Enhancing innovation capacity through vertical, horizontal, and third-party networks for traditional foods

External sources for innovation in food SMEs

European consumer preferences for beef with nutrition and health claims: a multi-country investigation using discrete choice experiments

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